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- Journal Article
- A1
- open access
Insights in the structural hierarchy of statically crystallized palm oil
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Influence of polymorphism on the solid fat content determined by FID deconvolution
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- Journal Article
- A1
- open access
Compatibility of selected plant-based shortening as lard substitute : microstructure, polymorphic forms and textural properties
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Correlation between microstructure and hardness of formulated palmitic and lauric-based shortenings
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A comparison of palm-based and lard shortenings on cookie dough properties and cookies quality
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Enzymatic interesterification of high oleic oil with lauric fat blends for shortening
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Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content
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On the fractional crystallization of palm olein: solid solutions
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Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends